Forget the classic tiramisu: this lemon version changes everything from the very first spoonful

In this version, the lemon plays a central role. It doesn't just add flavor, it structures the entire dessert. The ladyfingers are soaked in a mixture of water, lemon juice and a little sugar. They remain soft, but take on a fresh flavor that completely changes the balance of the dessert.

The mascarpone cream is also modified. A portion of lemon curd is added, so that the base is as smooth as ever, but with a real kick. It's this addition that prevents the dessert from being too sweet or nauseating.

The lemon curd , prepared separately, adds the necessary acidity. 

This tiramisu is a little time-consuming, especially when resting in the refrigerator, but the steps are simple and accessible. The lemon curd  is prepared in a saucepan by mixing the eggs, sugar, cornflour and lemon juice, then gently thickening. You'll need to stir continuously, but the texture comes together quite quickly.

Once the cream has thickened, add the butter and a little extra lemon juice. This detail is important to retain a real lemon flavor, without the cream being too bland after cooling.

Tiramisu cream is prepared in the classic way: egg yolks whipped with sugar, mascarpone, then stiffly beaten egg whites. A few spoonfuls of lemon curd are then added to bind the two preparations together.

The ladyfingers are quickly dipped in the lemon syrup. They must not be left in the liquid for too long, otherwise they will become soft and won't hold up well when assembled.

Assemble in successive layers: ladyfingers, tiramisu cream, lemon curd. Repeat until all ingredients are used up, finishing with a layer of lemon curd.

Once the dessert has been assembled, it should rest in the refrigerator for at least six hours. Overnight is even better. This resting time is essential, as it allows the flavors to blend well and the texture to firm up.

Without it, the tiramisu will be too soft and the flavors less balanced.

This tiramisu keeps very well in the fridge for three to four days, filmed properly. It can therefore be made ahead of time without any problem, which is very practical when entertaining.

It often tastes even better the next day, when the layers have set and the flavors are well distributed.